Tgi Friday's Black Eyed Pea & Corn Salsa

This is a clone recipe adaptation of the TGI Friday's recipe. Cooking time is the time it takes to refrigerate.

• Ready In: 1 hr 30 mins
• Yields: 7-8 cups

Ingredients

• Vegetable Mixture

• 2 (15 ounce) cans black-eyed peas
• 2 (15 ounce) cans canned corn niblets
• 1  cup  diced celery
• 1  cup  diced red bell pepper
• 1⁄3 cup  diced  white onion
• 3  tablespoons fresh cilantro
• 1  tablespoon  minced seedless  jalapeno pepper

• Dressing

• 2  tablespoons olive oil
• 2  tablespoons red wine vinegar
• 2  tablespoons honey
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon black pepper

Directions

1. Open the black eyed peas and pour into a colander in the sink.
2. Rinse with cold water until free from brine.
3. Leave in colander to completely dry.
4. Place remaining vegetables and herbs in a mixing bowl.
5. Add black eyed peas and corn and mix gently.
6. To Make Dressing: Combine olive oil, vinegar, honey, salt and pepper in a small mixing bowl and whip until the honey is well blended with all the other ingredients.
7. Pour dressing over mixture and stir with a rubber spatula.
8. Store salsa in a covered container.
9. Refrigerate and serve chilled.
10. Can be prepared 1 day in advance.